adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lemon olive and harissa fish tray bake recipe
Lemon olive and harissa fish tray bake recipe
0 Likes
Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Try this zesty lemon harissa fish traybake for a simple and flavorful family dinner.
Ingredients:
  • 400g can chickpeas, drained, rinsed
  • 500g chat potatoes, halved
  • 1 red onion, cut into wedges
  • 1 lemon, cut into wedges
  • 1 small red capsicum, cut into wedges
  • 20.00 ml harissa paste
  • 4 x 150g boneless blue eye fillets (skin on)
  • 82.50 ml pitted Sicilian olives
  • 50g fetta, crumbled
  • Small fresh mint sprigs, to serve
Instructions:
  • Preheat your oven to a toasty 220C (200C for fan-forced ovens) and prepare a large baking tray with a cozy layer of baking paper.
  • In a large bowl, mix chickpeas, potatoes, onions, lemon, capsicum, and oil. Ensure everything is evenly coated. Spread the mixture onto a baking tray. Season with salt and pepper. Bake for 30 minutes or until the potatoes are tender.
  • In a large bowl, add harissa paste and fish. Massage gently to coat evenly.
  • Take the tray out of the oven. Place the fish on top of the chickpea mixture. Put it back in the oven and bake for an additional 20 minutes or until the fish is cooked through and the potato is golden and tender. Finish by sprinkling with olives, feta, and mint. Serve and enjoy!

Similar Recipes